Cherry Almond Squares:

What You’ll Need

• 1 ⅓ cups flour
• 1 ⅓ cups ground almonds
• ¾ cup butter
• ¾ cup sugar
• 2 egg yolks
• Vanilla and almond extract
• 2 ½ cups pitted cherries (fresh or frozen)
• ¼ cup sugar, corn starch, and water for the cherry layer

The cherry topping is just as simple as the base. Toss the cherries with a little sugar and corn starch, add a splash of water, and you’re ready to go. No complicated sauces, no lengthy prep. That’s what makes this one of the easiest cherry-based desserts out there.

Step-by-Step Instructions

1. Preheat your oven to 350°F. Grease a 9×9 baking pan and line it with parchment paper for easy removal.
2. In a food processor, combine the flour, ground almonds, baking powder, and ¾ cup sugar. Pulse until everything is well mixed.
3. Cut the butter into small cubes and add it to the processor. Pulse until the mixture looks like a coarse meal. A pastry cutter works just as well if you prefer a hands-on approach.
4. Whisk together the egg yolks, vanilla extract, and almond extract. Mix this into the crumble until a soft dough forms.
5. Press two-thirds of the dough evenly into the bottom of your pan.
6. Combine the remaining sugar with corn starch, toss with the cherries, stir in the water, and spread the mixture over the dough base.
7. Break off small pieces of the remaining dough and scatter them over the cherries. Don’t worry about perfection — rustic is beautiful here.
8. Bake for roughly 45 minutes, or until the top turns golden brown at the center.
9. Let them cool completely in the pan before cutting into 24 bars.